Roasted Sweet Potato Farro Bowl with Marinated Cranberries and Salsa Verde Sunflower Seeds

Farro, an ancient whole grain with a delightfully chewy texture and nutty flavor, takes center stage in this vibrant bowl. Paired with roasted sweet potatoes and onion, fresh arugula and sweet-tart marinated cranberries, every bite is a balance of earthy, tangy and peppery notes. A lemony dressing and nutty Parmesan cheese tie it all together, while our signature Salsa Verde Sunflower Pepitas add a crunchy, savory finish.

This bowl is not only delicious but also packed with fiber and protein, making it a satisfying meal that’s perfect for lunch or dinner. The combination of textures and flavors will leave you feeling nourished and delighted. Get ready to be bowled over!

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

0.75 cup FarroView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

0.5 ounce Salsa Verde Sunflower PepitasView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine dried cranberries with 1/4 cup warm water and 1 teaspoon sugar. Set aside to marinate while you prepare the rest.
3. Toss diced sweet potatoes and onion with 1 tablespoon cooking oil, chili powder, salt and pepper. Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, until tender and lightly browned.
4. Meanwhile, in a medium saucepan, bring 2 cups of water and the veggie stock concentrate to a boil. Add farro, reduce heat to low, cover and simmer for 20-25 minutes, until tender. Drain any excess liquid.
5. In a small bowl, whisk together lemon juice, lemon zest, olive oil, salt and pepper to make the dressing.
6. In a large bowl, combine cooked farro, roasted vegetables, arugula and marinated cranberries (drained). Drizzle with dressing and toss gently.
7. Divide the mixture into serving bowls. Top with grated Parmesan cheese and salsa verde sunflower pepitas. Serve warm or at room temperature.

Recipe Tips

FAQ

Can I substitute another grain for farro?

Yes, you can use spelt, barley or brown rice. Adjust cooking time according to the grain.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Is this recipe vegan?

It can be made vegan by omitting the Parmesan cheese and using a plant-based butter substitute.